Ingredients
Equipment
Method
Roast the Garlic
- Preheat oven to 400°F (200°C). Slice off top of garlic head to expose cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant.
- Once cooled, squeeze roasted garlic cloves out of skins and mash gently with a fork.
Cook the Penne
- Bring large pot of salted water to a boil. Add penne and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain pasta and set aside.
Sauté the Mushrooms
- Heat remaining 1 tablespoon olive oil in large skillet over medium heat. Add sliced mushrooms and cook until golden brown, about 6-8 minutes, stirring frequently.
Build the Creamy Sauce
- Reduce heat to low and add mashed roasted garlic to skillet with mushrooms. Pour in heavy cream and stir to combine. Simmer gently for 3-4 minutes until sauce thickens slightly.
Add Cheese and Seasonings
- Stir in grated Parmesan cheese until melted and incorporated. Season with salt and freshly ground black pepper to taste. Add reserved pasta water as needed to adjust sauce consistency.
Combine Pasta and Sauce
- Add cooked penne to skillet and toss gently to coat with sauce. Cook together for 1 more minute to allow pasta to absorb sauce.
Garnish and Serve
- Remove from heat and sprinkle with chopped fresh parsley. Serve immediately for best texture and flavor.
Notes
- Reserve some pasta water to adjust sauce consistency for a silky finish.
- Roasting garlic mellows its sharpness and adds a sweet, caramelized flavor.
- Use a mix of mushroom varieties like shiitake or portobello for extra depth.
- Store leftovers in airtight container for up to 3 days in fridge or freeze up to 1 month.
- For a dairy-free version, substitute heavy cream with coconut or cashew cream.